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Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
J Sci Food Agric. 2012 Mar 15; 92(4):764-71.JS

Abstract

BACKGROUND

Chapati preparation involves various processing steps such as mixing the flour into dough, sheeting and baking. During these processing steps, flour components are likely to undergo changes in their nutrient and polyphenol composition and their antioxidant properties due to phenol-mediated crosslinking of proteins and carbohydrates. Therefore, in the present study, changes in nutritional, nutraceutical and antioxidant properties of chapatis prepared from doughs treated with amylases and xylanase were determined.

RESULTS

An increase in insoluble dietary fibre content and a decrease in soluble polyphenol content were observed during preparation of control chapatis from whole wheat flours. However, significant increases in soluble dietary fibre and soluble polyphenol contents were observed in chapatis prepared from amylase-treated doughs compared with control chapatis. Extracts of chapatis prepared from amylase- and xylanase-treated doughs showed better antioxidant properties than extracts of control chapatis. Among these enzyme treatments, chapatis prepared from amylase-treated doughs showed better antioxidant properties than chapatis prepared from xylanase-treated doughs. High-performance liquid chromatography analysis of extracts of chapatis prepared from doughs treated with amylases showed the presence of potential antioxidant phenolic acids such as caffeic, gentisic and syringic acids in addition to the phenolic acids present in control chapatis.

CONCLUSION

Treatment of doughs with amylases increased the contents of soluble dietary fibre and soluble polyphenols as well as improving the antioxidant properties of chapatis.

Authors+Show Affiliations

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR Unit, Mysore, India.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21953440

Citation

Hemalatha, Mysore S., et al. "Enhancement of Soluble Dietary Fibre, Polyphenols and Antioxidant Properties of Chapatis Prepared From Whole Wheat Flour Dough Treated With Amylases and Xylanase." Journal of the Science of Food and Agriculture, vol. 92, no. 4, 2012, pp. 764-71.
Hemalatha MS, Bhagwat SG, Salimath PV, et al. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase. J Sci Food Agric. 2012;92(4):764-71.
Hemalatha, M. S., Bhagwat, S. G., Salimath, P. V., & Prasada Rao, U. J. (2012). Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase. Journal of the Science of Food and Agriculture, 92(4), 764-71. https://doi.org/10.1002/jsfa.4640
Hemalatha MS, et al. Enhancement of Soluble Dietary Fibre, Polyphenols and Antioxidant Properties of Chapatis Prepared From Whole Wheat Flour Dough Treated With Amylases and Xylanase. J Sci Food Agric. 2012 Mar 15;92(4):764-71. PubMed PMID: 21953440.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase. AU - Hemalatha,Mysore S, AU - Bhagwat,Suresh G, AU - Salimath,Paramahans V, AU - Prasada Rao,Ummiti J S, Y1 - 2011/09/26/ PY - 2011/04/29/received PY - 2011/07/27/revised PY - 2011/08/03/accepted PY - 2011/9/29/entrez PY - 2011/9/29/pubmed PY - 2012/6/22/medline SP - 764 EP - 71 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 92 IS - 4 N2 - BACKGROUND: Chapati preparation involves various processing steps such as mixing the flour into dough, sheeting and baking. During these processing steps, flour components are likely to undergo changes in their nutrient and polyphenol composition and their antioxidant properties due to phenol-mediated crosslinking of proteins and carbohydrates. Therefore, in the present study, changes in nutritional, nutraceutical and antioxidant properties of chapatis prepared from doughs treated with amylases and xylanase were determined. RESULTS: An increase in insoluble dietary fibre content and a decrease in soluble polyphenol content were observed during preparation of control chapatis from whole wheat flours. However, significant increases in soluble dietary fibre and soluble polyphenol contents were observed in chapatis prepared from amylase-treated doughs compared with control chapatis. Extracts of chapatis prepared from amylase- and xylanase-treated doughs showed better antioxidant properties than extracts of control chapatis. Among these enzyme treatments, chapatis prepared from amylase-treated doughs showed better antioxidant properties than chapatis prepared from xylanase-treated doughs. High-performance liquid chromatography analysis of extracts of chapatis prepared from doughs treated with amylases showed the presence of potential antioxidant phenolic acids such as caffeic, gentisic and syringic acids in addition to the phenolic acids present in control chapatis. CONCLUSION: Treatment of doughs with amylases increased the contents of soluble dietary fibre and soluble polyphenols as well as improving the antioxidant properties of chapatis. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21953440/Enhancement_of_soluble_dietary_fibre_polyphenols_and_antioxidant_properties_of_chapatis_prepared_from_whole_wheat_flour_dough_treated_with_amylases_and_xylanase_ L2 - https://doi.org/10.1002/jsfa.4640 DB - PRIME DP - Unbound Medicine ER -